Cooks who were accustomed to seasoning with Diamond Crystal kosher salt were extremely worried last week when a rumor surfaced on Twitter that it was being discontinued. A few supporters even purchased extra red and white boxes for safety.
Francis Lam, a cookbook editor and the host of the radio program The Splendid Table, said: “At first, I didn’t pay it any regard because I couldn’t understand a world where this would happen.
But a few individuals kept bringing it up.
In order to get the salt, Mr. Lam left work early and went to his neighborhood Brooklyn grocery store. He then bought ten three-pound boxes and carried them half a mile home.
He posted on Instagram, taking no chances.
The kosher salt is not going away, according to April Nelson from Cargill, the business that owns Diamond Crystal. She admitted in a phone conversation on Tuesday that she was unsure of how the rumor got started but felt it had something to do with recent modifications to the business’ packaging.
She declared in a statement that “Diamond Crystal salt is not disappearing. While some of our packaging and container sizes have changed over the past year, we don’t have any plans to stop manufacturing or supplying to our clients, including the merchants that place the product on shop shelves for people to purchase.
Numerous well-known chefs have remained loyal to the brand and its delicate, multifaceted crystals manufactured using the Alberger technique, a patented evaporation process. Additionally, many cookbook authors only use Diamond Crystal kosher salt in their ingredient lists because of the crystals’ unique shape, which can produce an entirely different level of saltiness when used in the same quantity with another type of salt.
Diamond Crystal was created in St. Clair, Michigan, the hometown of the chef Grant Achatz, who employs it at his upscale restaurant Alinea in Chicago.
At Berkeley, California’s Chez Panisse, where it was the preferred salt in the kitchen, Samin Nosrat, a journalist for The New York Times Magazine and the author of the cookbook “Salt Fat Acid Heat,” first learned to season with Diamond Crystal.
The rumor worried Ms. Nosrat when she first heard it. She merely penned, “Why, Diamond Crystal, why?
Does Target carry Kosher salt from Diamond Crystal?
Although each salt has a different function, if you could only buy one, pick Diamond Crystal Kosher Salt. This salt is multipurpose, and I use it in practically all of my recipes. This salt is the primary salt used in culinary school, and you can find it in the majority of restaurant kitchens. You may use a lot of this salt because the crystals are small and the salt content is moderate. You can get a box of Diamond Crystal for under $5, and it lasts for MONTHS! This is readily available in every grocery shop, as well as places like Target and Walmart.
Is the best kosher salt Diamond Crystal?
What Is the Best Kosher Salt? The standard kosher salt in the test kitchen has long been Diamond Crystal. We adore it for the same reason that many chefs prefer kosher salt to other types: The delicate, hollow crystals of Diamond Crystal are simple to smash and distribute by hand.
Diamond Crystal or Morton’s? Which is saltier?
Not just chefs have stated a fondness for a certain brand of salt. Our Twitter audience shown loyalty to Morton’s when we asked them which brand of salt they use during cooking (as opposed to finishing or garnishing).
But is this kosher salt brand devotion driven by personal preferences and tradition?
Is there a noticeable difference between Morton’s Kosher Salt and Diamond Crystal Kosher Salt, or is it just what your parents used or what you’re used to?
What Samin Nosrat Says
In Salt, Fat, Acid, Heat, Samin Nosrat essentially penned a book-length love letter to Diamond Crystal Kosher Salt. Okay, not really, but she did succeed in stopping the early 2019 discontinuation of the three-pound boxes on her own. It is safe to conclude that she is the foremost authority on these two kosher salt brands. “There are two main makers of kosher salt: Morton, which is created by rolling cubic crystals of vacuum-evaporated salt into thin compact flakes, and Diamond Crystal, which crystallizes in an open container of brine, creating light and hollow flakes. But what does that entail in terms of baking and cooking? Morton is more saltier and denser than Diamond Crystal, which is less salty and more crumbly. Without changing the amounts, you cannot, I repeat, cannot substitute one for the other. If you do this, your recipe will either be much saltier or your meal will be significantly undersalted.
Nosrat also observes that Morton melts significantly more slowly than Diamond Crystal. “The quicker salt dissolves, the less likely you are to oversalt a meal when all it really needs is additional time for the salt to dissolve. Oh, and did we forget to mention that Diamond Crystal’s smaller crystals let it attach to food much better, preventing salt from simply falling off when seasoning meat or veggies. We are beginning to see why Nosrat adores it so much.
Is Diamond Crystal superior to Morton?
We cook with kosher salt instead of table salt, like the majority of the food world, because it’s more convenient, better seasoning (it sticks to meats better), and tastes better (it has a clean, briny taste that is untainted by the iodine added to table salt). We also discover that adding kosher makes it more difficult to oversalt. Because of the significantly finer grain and higher weight per volume of table salt, it is simple to use too much.
But it’s not quite as easy as it seems to make kosher salt. Two companies control the market. Morton’s Coarse and Diamond Crystal kosher salts cannot be substituted one for the other. This is due to the two having very different granule sizes. As a result, dishes created with one brand may be over- or under-salted when made with another.
Morton’s granules are smaller, denser, and crunchier than Diamond Crystal’s, which are larger, crystalline, and delicate. Size also matters. Morton’s has 4.8 grams of salt per teaspoon, while Diamond Crystal has only 2.8 grams. That translates into around 1 tablespoon of Diamond Crystal equaling 11/2 heaping teaspoons of Morton’s in practical terms. A recipe could easily go awry if one was substituted for the other.
Chefs use what kind of kosher salt?
The standard kosher salt in the test kitchen has long been Diamond Crystal. We adore it for the same reason that many chefs prefer kosher salt to other types: The delicate, hollow crystals of Diamond Crystal are simple to smash and distribute by hand.
The greatest salt is Diamond Crystal Salt, why?
When it’s time to salt anything, that’s my favorite part of modern cooking demonstrations. In her book and television series Salt Fat Acid Heat, Samin Nosrat uses the “wrist wag, letting salt drop on meat like parmesan on pasta,” a technique used by the food editors of Bon Appetit.
A recent salt-related controversy was really started by Nosrat, who tweeted that she had received information suggesting that Diamond Crystal could stop making its cherished kosher salt. Both home cooks and chefs panicked. Francis Lam, a writer and the host of the Splendid Table podcast, reacted to the news the way any rational person would: by buying ten three-pound boxes of the salt.
Tejal Rao of the New York Times swiftly contacted the Diamond Crystal team, only to learn that the salt was remaining where it was, and the claim was untrue. Even so, the announcement generated a lot of buzz. Why does Diamond Crystal appeal to cooks of all skill levels so much? In addition to the fact that it is the greatest, I like to compare Diamond Crystal kosher salt to a close friend who is kind and gentle.
Let’s go back, though. Many recipes definitely call for kosher salt, but do you actually know what it is? Technically, the name “kosher” refers to the salt’s particle size, which is considerably larger than that of iodized table salt and perfect for the Jewish custom of “koshering,” or dry brining, meats. Kosher salt is more forgiving because, on average, its coarse granules make it slightly less salty by volume than table salt. However, this does not imply that all kosher salts are the same. When it comes to flavoring food, Morton, a different well-known type of kosher salt, is flatter in shape and significantly more salty by volume than Diamond Crystal. The website for Diamond Crystal claims that with the use of a “proprietary evaporation method,” unique hollow, multidimensional salt crystals that are “fragile enough to break between your fingertips” were created. Additionally, the crystal structure makes it easier for it to adhere to food, improving seasoning.
What distinguishes Morton kosher salt from Diamond kosher salt?
We’ve been discussing the various salts we use in our cuisine a lot, so we wanted to touch on one particularly contentious topping: switching Morton Kosher Salt for Diamond Crystal and vice versa.
We frequently use both of these kosher salt brands in our homes. They both have the same flavor and functionality in recipes, but they differ greatly in one important way: the size of their salt crystals. The much finer grind of Morton kosher salt than Diamond Crystal can occasionally interfere with recipes.
The two brands are equivalent in terms of weight and can be used interchangeably. This is why it is recommended to always weigh out sufficient quantities of kosher salt for accuracy.
However, problems can arise if you measure by volume or if a recipe solely calls for kosher salt by volume. You can fit more salt into a cup of Morton kosher salt than Diamond Crystal because of its finer grind. This can seriously alter a dish!
First, check to see (or ask!) which brand of kosher salt is suggested in the recipe, particularly if it calls for more salt than usual. (If you only need a teaspoon or so, you can typically use either brand without significantly changing the recipe.)
Why choose kosher salt over sea salt?
The huge, crooked, white grains that make up kosher salt are what give it the nickname “rock salt.” Although less processed than table salt, it comes from land salt mines. It is used in Jewish cooking to remove the blood from meat in order to make it kosher in accordance with the Torah’s regulations for kosher cuisine. In industrial kitchens, it is also the salt that is most frequently used, and Diamond Crystal is the preferred brand. While kosher salt is coarse, less refined, and slow to dissolve, it is less thick since it is made up of larger flakes. Thus, you can utilize it for purposes other than table salt.
The adaptability of kosher salt is a benefit. The size and roughness of the grains make it simpler to distribute uniformly. Use it to season meals at any stage of the cooking process, but curing and salting meat before cooking is where it shines. Chefs like it over table salt because it, like sea salt, provides salinity and crunch to savory meals. If you purchase it in bulk, the price is around 20% higher than table salt.